Slow Cooked Italian Vegetable Soup
|Carrots||3 Small, sliced|
|Onion||1 Small, chopped|
|Potatoes||2 Small, diced|
|Parsley||2 Tablespoon, chopped|
|Garlic||1 Clove (5 gm), minced|
|Beef bouillon granules/3 cubes beef bouillon||3 Teaspoon|
|Basil||1 1⁄4 Teaspoon, dried|
|Canned red kidney beans||16 Ounce, undrained (1 Can)|
|Water||3 Cup (48 tbs)|
|Canned tomatoes||14 1⁄2 Ounce, stewed, with juice (1 Can)|
|Ham||1 Cup (16 tbs), diced, cooked|
1. In slow cooker layer carrots, onions, potatoes, parsley, garlic, beef bouillon, basil, salt, pepper and kidney beans without stirring add water.
2. Cook with cover on Low for 8-9 hours or on High for 4 1/2-5 1/2 hours, such that vegetables are tender.
3. Stir in tomatoes and ham and cook with cover on High 10-15 minutes.
4. Serve as desired.